Preheat oven to 200 degrees F. To make 6 individual Pavlovas (meringues) line 2 large baking sheets with foil or parchment paper.

In a bowl of an electric mixer, combine egg whites, cream of tartar, salt and almond extract; beat until soft peaks form. Gradually beat in sugar; beat until whites are stiff and glossy peaks form, about 5 minutes.

With a spoon, spread meringue into 6 (4-inch) circles on baking sheets. With the back of a spoon, make a depression in the center of each meringue to form a "nest" with about a 1-inch high edge. (If desired, a pastry bag may be used to pipe meringues).

Bake for 2 hours; turn off oven and leave meringues in oven until dry, about 1 hour.

Meanwhile, melt ½ cup of the chips following package directions. Dip cherries halfway into chocolate; place on aluminum-foil lined baking pan; refrigerate until ready to use.